Blackberry Crisp

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This is a great way to enjoy these late season berries. Consider adding a few peaches as well! Can easily be made gluten free.


5 pints blackberries (or 8 cups peaches, sliced)
1/3 cup honey
¼ cup whole grain spelt flour
Pinch of sea salt

½ cup unsalted butter
½ cup honey
2 cups whole grain spelt flour
½ teaspoon sea salt
1 ¼ cup almonds, roasted and chopped fine



Pre-heat oven to 375 degrees.

  • Place berries into a large bowl.  Drizzle the honey over the top and mix into the fruit.
  • Add the flour and salt.  Mix again.
  • Heat the butter in a small saucepan.  When it is melted stir in the honey and remove from the heat.
  • Meanwhile combine the topping ingredients: flour, salt and almonds in a mixing bowl. 
  • Pour the butter and honey over the flour and nuts.  Fold in to make a dry crumble.
  • Pour the blackberries into a 9 by 13 baking dish.  Distribute the topping over the fruit.
  • Bake about 30 minutes or until the mixture is bubbling in the dish and the topping is golden.  
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